Chicken Ditalini Soup

This soup checks all the boxes. It's high in protein, filled with vegetables and pairs great with a loaf of crusty bread. What more are you looking for?

PREP
30
Minutes
COOKING
45
Minutes
SERVES
8
People
CALORIES
360
Per Serving
PROTEIN
37
Grams

Ingredients

6 Sanderson Farms® Boneless Skinless Chicken Thigh Fillets , diced into ½-inch pieces

4 Tablespoons olive oil

4 Tablespoons flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup diced onion, ¼”

1/3 cup diced celery, ¼”

6 cups reduced sodium chicken broth

1 cup sliced baby bella mushrooms, ¼”

1 cup sliced white mushrooms, ¼”

1½ cups sliced carrots, ¼”

2 teaspoons Italian seasoning

1 cup uncooked ditalini pasta

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Directions

1. To make the roux, add olive oil and flour to an 8-inch skillet. Stirring constantly heat over medium heat for 3 to 5 minutes. The roux should be light brown in color. Set aside.

2. Season chicken with salt and black pepper.

3. In a 5-quart Dutch oven, add chicken and cook for 6 minutes over medium-high heat.

4. Add onions and celery. Cook 5 minutes.

5. Add chicken broth, roux, mushrooms, carrots, and Italian seasoning. Cover and bring to a boil over medium-high heat. Reduce heat to low and tilt lid to vent. Cook 10 minutes.

6. Add pasta and cook uncovered over medium heat for 12 minutes, stirring occasionally.

7. Ladle soup into bowls and serve.

8. TIP: Make eating soup fun for the little one. Switch out the bowl for a coffee mug!

NUTRITION FACTS

Calories

360

Fat

14g

Saturated Fat

3g

Sodium

720mg

Carbohydrate

18g

Sugars

4g

Protein

37g